Hankering for a fuss-free, flavor-packed meal that practically cooks itself? You’re in the right spot! We’ve gathered 20 hearty Crock Pot recipes that transform classic corned beef and cabbage into pure comfort food magic. From traditional takes to creative twists, these set-it-and-forget-it delights are perfect for busy weeknights or cozy gatherings. Let’s dive in and find your new favorite one-pot wonder!
Slow Cooker Corned Beef and Cabbage with Guinness
Finally, after years of experimenting with St. Patrick’s Day recipes, I’ve perfected my ultimate comfort food: a slow cooker version that lets the flavors meld while I go about my day. My family now requests this every March, and honestly, I’m happy to oblige—it fills the house with the most incredible savory aroma. The secret? A generous pour of Guinness that adds a rich, malty depth you just can’t get otherwise.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For the slow cooker:
– 1 (3 to 4 pound) corned beef brisket with spice packet
– 4 cups low-sodium beef broth
– 1 (12-ounce) bottle Guinness Draught
– 1 tablespoon brown sugar
– 2 bay leaves
For the vegetables:
– 1 pound small red potatoes, halved
– 4 large carrots, peeled and cut into 2-inch chunks
– 1 small head green cabbage, cut into 6 wedges
Instructions
1. Place the corned beef brisket fat-side up into a 6-quart slow cooker.
2. Sprinkle the contents of the included spice packet evenly over the top of the brisket.
3. Pour 4 cups of low-sodium beef broth and 1 (12-ounce) bottle of Guinness Draught into the slow cooker around the brisket.
4. Add 1 tablespoon of brown sugar and 2 bay leaves to the liquid.
5. Cover the slow cooker with its lid and cook on LOW heat for 7 hours. (Tip: Resist the urge to peek, as lifting the lid releases heat and extends cooking time.)
6. After 7 hours, carefully add 1 pound of halved small red potatoes and 4 large carrots cut into 2-inch chunks to the slow cooker, nestling them into the liquid.
7. Place 6 wedges of cabbage on top of the other vegetables.
8. Re-cover the slow cooker and continue cooking on LOW for 1 more hour. (Tip: The cabbage should be tender but still hold its wedge shape.)
9. After the final hour, use a slotted spoon to transfer all vegetables to a large serving platter.
10. Carefully remove the brisket from the slow cooker and place it on a cutting board. Let it rest for 10 minutes. (Tip: Letting it rest ensures juicier, easier-to-slice meat.)
11. Slice the brisket against the grain into ¼-inch thick pieces and arrange them with the vegetables on the platter.
12. Discard the bay leaves from the cooking liquid and serve the sliced meat and vegetables immediately, optionally drizzled with a little of the cooking broth.
Knowing the brisket will be fall-apart tender and infused with the malty, slightly bitter notes of the stout is what makes this recipe a keeper. The cabbage becomes meltingly soft while the potatoes and carrots soak up all that savory goodness. For a fun twist, pile the leftovers onto rye bread the next day with a swipe of spicy mustard for an incredible sandwich.
Classic Crock Pot Corned Beef and Cabbage Stew
Years of hosting St. Patrick’s Day gatherings have taught me that a fuss-free, flavorful centerpiece is key—and my slow cooker never lets me down. This Classic Crock Pot Corned Beef and Cabbage Stew is my go-to for a cozy, hands-off meal that fills the house with the most comforting aroma, perfect for a busy holiday or a chilly weeknight.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
For the broth and seasoning:
– 4 cups low-sodium beef broth
– 1 cup water
– 2 tablespoons whole grain mustard
– 1 tablespoon brown sugar
– 1 teaspoon black peppercorns
– 2 bay leaves
For the vegetables and meat:
– 1 (3-pound) corned beef brisket with spice packet
– 1 pound baby potatoes, halved
– 4 large carrots, peeled and cut into 2-inch chunks
– 1 small head green cabbage, cut into 8 wedges
Instructions
1. In a 6-quart slow cooker, whisk together 4 cups low-sodium beef broth, 1 cup water, 2 tablespoons whole grain mustard, 1 tablespoon brown sugar, 1 teaspoon black peppercorns, and 2 bay leaves until combined.
2. Place 1 (3-pound) corned beef brisket fat-side up into the slow cooker, and sprinkle the contents of the included spice packet evenly over the top.
3. Arrange 1 pound halved baby potatoes and 4 large carrots cut into 2-inch chunks around the brisket in the broth.
4. Cover and cook on LOW heat for 7 hours.
5. After 7 hours, carefully nestle 1 small head green cabbage cut into 8 wedges into the slow cooker, submerging them slightly in the liquid.
6. Cover and continue cooking on LOW heat for 1 more hour.
7. Turn off the slow cooker and use tongs to transfer the corned beef brisket to a cutting board; let it rest for 10 minutes.
8. While the meat rests, use a slotted spoon to transfer the potatoes, carrots, and cabbage wedges to a serving platter.
9. After resting, slice the corned beef brisket against the grain into ½-inch thick pieces.
10. Arrange the sliced corned beef on the platter with the vegetables and ladle some of the hot cooking broth over the top to serve.
Keeping it simple lets the tender, savory beef and sweet vegetables shine. The broth becomes richly infused, making each bite deeply satisfying—I love serving it in shallow bowls with a side of crusty bread for dipping into that flavorful liquid.
Spicy Mustard Glazed Corned Beef and Cabbage
Tis the season for hearty comfort food, and nothing says cozy winter dinner quite like a classic corned beef and cabbage dish with a spicy twist. I first tried this mustard-glazed version at a friend’s holiday potluck last year, and I’ve been tweaking it ever since to get that perfect balance of tangy heat and savory richness—it’s become my go-to for feeding a crowd without spending all day in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
For the corned beef and vegetables:
– 3 pounds corned beef brisket with spice packet
– 1 large head green cabbage, cut into 6 wedges
– 1 pound baby potatoes
– 4 large carrots, peeled and cut into 2-inch pieces
– 1 yellow onion, quartered
– 8 cups water
For the spicy mustard glaze:
– 1/2 cup Dijon mustard
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper
Instructions
1. Place the corned beef brisket in a large Dutch oven or stockpot, fat-side up.
2. Sprinkle the spice packet from the corned beef evenly over the brisket.
3. Add 8 cups of water to the pot until the brisket is fully submerged.
4. Bring the water to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
5. Cover the pot and simmer the brisket for 2 hours and 30 minutes.
6. While the brisket simmers, whisk together 1/2 cup Dijon mustard, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne pepper in a small bowl to make the glaze.
7. After 2 hours and 30 minutes, add 1 pound baby potatoes, 4 large carrots cut into 2-inch pieces, and 1 yellow onion quartered to the pot with the brisket.
8. Cover and simmer for another 30 minutes until the vegetables are fork-tender.
9. Preheat your oven’s broiler to high, placing a rack 6 inches from the heat element.
10. Remove the brisket from the pot and place it on a foil-lined baking sheet.
11. Brush the spicy mustard glaze generously over the entire surface of the brisket.
12. Broil the glazed brisket for 3 to 5 minutes until the glaze is bubbly and lightly caramelized, watching closely to prevent burning.
13. While the brisket broils, add 1 large head green cabbage cut into 6 wedges to the pot with the vegetables.
14. Simmer the cabbage for 10 minutes until tender but still slightly crisp.
15. Slice the glazed brisket against the grain into 1/4-inch thick pieces.
16. Arrange the sliced brisket on a platter with the cooked vegetables and cabbage wedges.
Caramelized from the glaze, the corned beef develops a sticky-sweet crust that contrasts beautifully with its tender, savory interior. I love serving this over mashed potatoes to soak up the flavorful broth, or shredding leftovers for next-day sandwiches on rye bread with extra mustard.
Honey Garlic Corned Beef with Cabbage and Carrots
Sometimes the best meals are the ones that feel like a warm hug, and this honey garlic corned beef is exactly that—a cozy, flavorful dish I love making for my family on chilly evenings, especially around the holidays when we’re all craving something hearty and comforting. I’ve tweaked this recipe over the years to balance the sweet and savory notes just right, and it’s become a staple in our home because it’s surprisingly simple yet always impresses. Trust me, the aroma alone as it simmers will have everyone asking when dinner’s ready!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef and vegetables:
– 3 lbs corned beef brisket with spice packet
– 1 head green cabbage, cut into 8 wedges
– 4 large carrots, peeled and cut into 2-inch chunks
– 4 cups water
For the honey garlic glaze:
– 1/2 cup honey
– 1/4 cup soy sauce
– 4 cloves garlic, minced
– 2 tbsp apple cider vinegar
– 1 tbsp olive oil
Instructions
1. Place the corned beef brisket in a large Dutch oven or pot, fat-side up, and sprinkle the spice packet evenly over the top.
2. Pour 4 cups of water into the pot, ensuring it covers about two-thirds of the brisket.
3. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 2 hours and 30 minutes.
4. While the beef simmers, whisk together 1/2 cup honey, 1/4 cup soy sauce, 4 minced garlic cloves, 2 tbsp apple cider vinegar, and 1 tbsp olive oil in a small bowl to make the glaze.
5. After 2 hours and 30 minutes, carefully remove the brisket from the pot and set it on a cutting board, reserving the cooking liquid in the pot.
6. Add the 8 cabbage wedges and carrot chunks to the reserved liquid in the pot, arranging them around the edges.
7. Return the brisket to the pot, placing it on top of the vegetables, and pour the honey garlic glaze evenly over the brisket and vegetables.
8. Cover the pot again and simmer for an additional 30 minutes, or until the vegetables are tender when pierced with a fork and the brisket reaches an internal temperature of 145°F.
9. Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld and the meat to reabsorb juices.
10. Slice the brisket against the grain into 1/2-inch thick pieces and serve immediately with the cabbage and carrots, spooning any remaining glaze from the pot over the top.
Finally, this dish comes out with the beef incredibly tender and shredding easily, while the cabbage and carrots soak up that sweet, garlicky glaze for a perfect balance. I love serving it over mashed potatoes or with a side of crusty bread to mop up every last bit of sauce—it’s a meal that always leaves us feeling satisfied and nostalgic.
Corned Beef and Cabbage Soup with Potatoes
Kicking off the holiday season always makes me crave something hearty and comforting, and this Corned Beef and Cabbage Soup with Potatoes is my go-to. It’s a cozy twist on a classic that simmers away while I wrap gifts, filling the house with the most inviting aroma. Honestly, it’s become a December tradition in my kitchen—simple, satisfying, and perfect for feeding a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium beef broth
– 2 cups water
For the Soup:
– 1 pound corned beef, cooked and shredded
– 3 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 1 small head green cabbage, cored and chopped into bite-sized pieces
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, 30 seconds.
4. Pour in 4 cups low-sodium beef broth and 2 cups water, then increase heat to high and bring to a boil.
5. Reduce heat to medium-low, add 1 pound shredded corned beef, 3 cubed Yukon Gold potatoes, 1 chopped cabbage, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
6. Simmer uncovered, stirring occasionally, until potatoes are fork-tender and cabbage is soft, 25–30 minutes.
7. Taste and adjust seasoning if needed, then ladle into bowls.
Rich and savory, this soup has a tender texture with chunks of corned beef and potatoes that melt in your mouth. I love serving it with a slice of crusty rye bread for dipping, or topping it with a dollop of sour cream for a creamy contrast—it’s comfort in a bowl every time.
Slow Cooker Irish Corned Beef and Cabbage Dinner
Dinner doesn’t get much cozier or simpler than this classic slow cooker meal. I make this Irish Corned Beef and Cabbage every St. Patrick’s Day, but honestly, it’s become a year-round favorite for lazy Sundays when I want a hearty meal waiting for me without any fuss. There’s something magical about the way the slow cooker tenderizes the beef and melds all the savory flavors together.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
For the Slow Cooker Base:
– 1 (3 to 4 pound) corned beef brisket with spice packet
– 4 cups water
– 1 large yellow onion, cut into 8 wedges
For the Vegetables:
– 1.5 pounds small red potatoes, halved
– 4 large carrots, peeled and cut into 2-inch chunks
– 1 small head green cabbage, cut into 6 wedges
Instructions
1. Place the corned beef brisket, fat-side up, into the bowl of a 6-quart or larger slow cooker.
2. Sprinkle the entire contents of the included spice packet evenly over the top of the brisket.
3. Add the 4 cups of water and the 8 wedges of yellow onion to the slow cooker, arranging the onion around the brisket.
4. Cover the slow cooker with its lid and cook on the LOW heat setting for 7 hours. (Tip: Resist the urge to open the lid during cooking, as it releases heat and significantly increases cooking time).
5. After 7 hours, carefully remove the lid and use tongs to transfer the cooked corned beef to a clean cutting board. Tent it loosely with aluminum foil to keep it warm.
6. Add the halved red potatoes and carrot chunks to the hot liquid in the slow cooker. Gently submerge them.
7. Carefully place the 6 cabbage wedges on top of the potatoes and carrots. (Tip: Layering the cabbage on top allows it to steam perfectly without becoming mushy).
8. Cover the slow cooker again and cook on the HIGH heat setting for 1 hour, or until the potatoes and carrots are fork-tender.
9. While the vegetables cook, slice the rested corned beef against the grain into 1/2-inch thick pieces. (Tip: Slicing against the grain is crucial for tender, easy-to-chew pieces of beef).
10. Use a slotted spoon to transfer the cooked cabbage, potatoes, and carrots to a large serving platter.
11. Arrange the sliced corned beef over the bed of vegetables and ladle a small amount of the cooking broth over the top to moisten.
Aromatic and deeply savory, this meal delivers fall-apart tender beef and vegetables infused with peppery, briny flavor. The cabbage becomes sweet and silky, making a perfect contrast to the salty, rich meat. For a fun twist, pile the leftovers onto rye bread the next day with a swipe of spicy mustard for an incredible sandwich.
Maple Bourbon Corned Beef with Cabbage and Onions
You know those chilly evenings when you crave something hearty and comforting, but with a touch of sophistication? That’s exactly what inspired me to whip up this cozy dish—it’s become my go-to for impressing guests or just treating myself after a long week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
For the Corned Beef and Vegetables:
– 3 pounds corned beef brisket with spice packet
– 1 large head green cabbage, cut into 8 wedges
– 2 large yellow onions, sliced into 1/2-inch thick rings
– 4 cups water
For the Maple Bourbon Glaze:
– 1/2 cup pure maple syrup
– 1/4 cup bourbon
– 2 tablespoons Dijon mustard
– 2 tablespoons unsalted butter
Instructions
1. Place the corned beef brisket in a large Dutch oven or heavy pot, fat-side up, and sprinkle the spice packet evenly over the top.
2. Add 4 cups of water to the pot, ensuring it covers about three-quarters of the brisket.
3. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 2 hours and 30 minutes.
4. While the beef simmers, preheat your oven to 350°F (175°C).
5. In a small saucepan over medium heat, combine 1/2 cup maple syrup, 1/4 cup bourbon, 2 tablespoons Dijon mustard, and 2 tablespoons unsalted butter.
6. Whisk the glaze mixture constantly for 3 to 4 minutes until it thickens slightly and becomes glossy, then remove it from the heat.
7. After the beef has simmered, carefully transfer it to a baking dish using tongs, reserving the cooking liquid in the pot.
8. Brush half of the maple bourbon glaze evenly over the top of the brisket.
9. Place the baking dish in the preheated oven and bake uncovered for 30 minutes.
10. While the beef bakes, add 1 head of cabbage cut into wedges and 2 sliced onions to the reserved cooking liquid in the pot.
11. Bring the liquid back to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes until the vegetables are tender.
12. Remove the beef from the oven and brush it with the remaining glaze.
13. Let the beef rest for 10 minutes on a cutting board before slicing it against the grain into 1/2-inch thick pieces.
14. Serve the sliced beef alongside the cabbage and onions, drizzling any extra glaze from the baking dish over the top.
Nothing beats the tender, fall-apart texture of that corned beef paired with the sweet and smoky glaze—it’s a flavor explosion that makes the kitchen smell incredible. I love serving this over mashed potatoes or with a side of crusty bread to soak up all the delicious juices.
Corned Beef and Cabbage with Herb Butter Sauce
Holidays always make me crave comforting, hearty meals that bring everyone together, and this Corned Beef and Cabbage with Herb Butter Sauce is my go-to for a cozy winter dinner—it’s a dish that reminds me of my grandmother’s kitchen, where the aroma would fill the house for hours. I love how the tender beef and sweet cabbage soak up that rich, herby sauce, making every bite feel like a warm hug on a cold evening. It’s surprisingly simple to prepare, and I often double the recipe to have leftovers for sandwiches the next day, which my family fights over!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the Corned Beef and Cabbage:
– 3 pounds corned beef brisket
– 1 large head green cabbage, cut into 8 wedges
– 4 cups water
– 1 tablespoon black peppercorns
– 2 bay leaves
For the Herb Butter Sauce:
– 1/2 cup unsalted butter
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 1/2 teaspoon salt
Instructions
1. Place the corned beef brisket in a large Dutch oven or pot.
2. Add 4 cups of water to the pot, ensuring it covers the beef by at least 1 inch.
3. Sprinkle 1 tablespoon of black peppercorns and 2 bay leaves into the water.
4. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 2.5 hours, checking occasionally to maintain a gentle bubble—this slow cooking makes the beef incredibly tender.
5. After 2.5 hours, add 8 wedges of cabbage to the pot, arranging them around the beef.
6. Cover the pot again and simmer for an additional 30 minutes, or until the cabbage is fork-tender and has absorbed some of the cooking liquid.
7. While the cabbage cooks, melt 1/2 cup of unsalted butter in a small saucepan over medium heat.
8. Add 2 cloves of minced garlic to the butter and sauté for 1 minute, until fragrant but not browned, to avoid bitterness.
9. Pour in 1/4 cup of dry white wine and let it simmer for 2 minutes to reduce slightly, which enhances the sauce’s depth of flavor.
10. Stir in 1/4 cup of chopped parsley, 2 tablespoons of thyme leaves, 1 tablespoon of chopped rosemary, and 1/2 teaspoon of salt, cooking for 1 more minute until the herbs are wilted and aromatic.
11. Remove the corned beef and cabbage from the pot using tongs, letting any excess liquid drip off, and transfer them to a serving platter.
12. Drizzle the herb butter sauce generously over the beef and cabbage just before serving, as this keeps the herbs fresh and vibrant.
Every bite of this dish offers a delightful contrast: the corned beef is melt-in-your-mouth tender with a savory saltiness, while the cabbage turns sweet and silky from the slow simmer. The herb butter sauce adds a rich, buttery finish with pops of garlic and fresh herbs that tie it all together—try serving it over mashed potatoes or with crusty bread to soak up every last drop of that delicious sauce!
Slow Cooker Corned Beef and Cabbage with Beer
Remember those chilly evenings when you just want something hearty and comforting without spending hours in the kitchen? That’s exactly why I love pulling out my slow cooker for this classic—it practically cooks itself while filling the house with the most incredible aroma. I always make this on a lazy Sunday, and the leftovers are even better the next day, if they last that long!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For the slow cooker:
– 3 lb corned beef brisket with spice packet
– 1 (12 oz) bottle dark beer (like a stout or porter)
– 4 cups low-sodium beef broth
– 1 lb baby potatoes, halved
– 4 large carrots, peeled and cut into 2-inch chunks
– 1 small head green cabbage, cut into 6 wedges
For finishing:
– 2 tbsp chopped fresh parsley
– 1 tbsp whole-grain mustard
Instructions
1. Place the corned beef brisket fat-side up in a 6-quart slow cooker and sprinkle the spice packet evenly over the top.
2. Pour the dark beer and beef broth around the brisket, ensuring the liquid comes about halfway up the sides of the meat.
3. Arrange the halved baby potatoes and carrot chunks in the liquid around the brisket.
4. Cover and cook on LOW for 7 hours—the brisket should be fork-tender when tested with a fork.
5. Carefully place the cabbage wedges on top of the brisket and vegetables, submerging them slightly in the liquid.
6. Cover and continue cooking on LOW for 1 more hour, until the cabbage is tender but still holds its shape.
7. Transfer the brisket to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
8. While the brisket rests, use a slotted spoon to transfer the vegetables and cabbage to a serving platter.
9. Thinly slice the brisket against the grain and arrange it over the vegetables.
10. In a small bowl, whisk together the whole-grain mustard with ¼ cup of the cooking liquid from the slow cooker to create a simple sauce.
11. Drizzle the mustard sauce over the sliced brisket and vegetables, then sprinkle with chopped fresh parsley.
Every bite of this dish is pure comfort—the brisket turns out incredibly tender and savory, soaking up the malty notes from the beer, while the cabbage and vegetables become soft and flavorful without turning mushy. I love serving it right from the slow cooker with crusty bread on the side to soak up that delicious broth, or shredding the leftovers for killer sandwiches the next day.
Corned Beef and Cabbage with Caraway Seeds
Venturing into the kitchen on a chilly evening always makes me crave something hearty and comforting, which is exactly why I love making this classic dish with a little twist. It reminds me of my grandmother’s cozy dinners, where the aroma alone could warm up the whole house—I still find myself adding an extra pinch of caraway seeds just like she did, as it brings out such a wonderful earthy note. Whether you’re cooking for a holiday or just a weeknight meal, this recipe is a reliable favorite that fills the kitchen with inviting smells and the table with happy faces.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef and vegetables:
– 3 lbs corned beef brisket with spice packet
– 1 large head green cabbage, cut into 6 wedges
– 6 medium carrots, peeled and cut into 2-inch pieces
– 1.5 lbs small yellow potatoes, halved
– 1 tbsp caraway seeds
– 8 cups water
For the cooking liquid:
– 2 tbsp apple cider vinegar
– 1 tsp black peppercorns
– 2 bay leaves
Instructions
1. Place the corned beef brisket in a large Dutch oven or stockpot.
2. Add 8 cups of water to the pot, ensuring the brisket is fully submerged.
3. Stir in the spice packet from the brisket, 2 tbsp apple cider vinegar, 1 tsp black peppercorns, and 2 bay leaves.
4. Bring the liquid to a boil over high heat, then reduce to a simmer and cover the pot.
5. Cook the brisket for 2.5 hours at a gentle simmer, checking occasionally to maintain the water level—add more if it drops below the meat.
6. After 2.5 hours, add 6 medium carrots and 1.5 lbs small yellow potatoes to the pot.
7. Simmer for 20 minutes, or until the vegetables are fork-tender but not mushy.
8. Add 1 large head green cabbage wedges and 1 tbsp caraway seeds to the pot.
9. Cook for an additional 10 minutes, until the cabbage is wilted and slightly translucent.
10. Remove the pot from heat and let it rest for 10 minutes before serving.
11. Slice the corned beef against the grain into thin pieces for tenderness.
12. Serve the sliced beef alongside the vegetables, ladling some of the cooking broth over the top if desired.
Lusciously tender and packed with savory flavors, this dish offers a melt-in-your-mouth texture from the slow-cooked beef and a subtle crunch from the cabbage. The caraway seeds add a warm, aromatic hint that pairs beautifully with the hearty vegetables—try serving it with a dollop of grainy mustard on the side for an extra zing, or save the leftover broth to make a rich soup base the next day.
Tangy Apple Cider Corned Beef and Cabbage
Finally, a holiday dish that doesn’t require hours of fussing—this tangy apple cider corned beef and cabbage is my go-to for cozy gatherings. I love how the cider adds a subtle sweetness that balances the savory beef, and it always reminds me of the chilly evenings when my grandma would let me sneak a taste from her pot. It’s become a tradition in my own kitchen, especially when I’m craving something hearty yet surprisingly simple to pull together.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 180 minutes
Ingredients
- For the corned beef:
- 3 pounds corned beef brisket with spice packet
- 4 cups apple cider
- 2 cups water
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- For the vegetables:
- 1 head green cabbage, cut into 8 wedges
- 1 pound baby potatoes
- 4 large carrots, peeled and cut into 2-inch pieces
Instructions
- Place the corned beef brisket in a large Dutch oven or heavy pot, fat-side up.
- Pour 4 cups of apple cider and 2 cups of water into the pot, ensuring the liquid covers the beef by at least 1 inch.
- Add the spice packet from the corned beef, 1 quartered yellow onion, and 4 smashed garlic cloves to the pot.
- Bring the liquid to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours and 30 minutes. Tip: Keep the heat low to prevent the beef from toughening—a gentle simmer is key for tender results.
- After 2 hours and 30 minutes, add 1 pound of baby potatoes and 4 carrots cut into 2-inch pieces to the pot, arranging them around the beef.
- Cover and simmer for an additional 20 minutes, or until the potatoes are fork-tender.
- Add 1 head of cabbage cut into 8 wedges to the pot, nestling them into the liquid. Tip: Cut the cabbage into even wedges so they cook uniformly without becoming mushy.
- Cover and simmer for 10 more minutes, until the cabbage is softened but still has a slight crunch.
- Remove the pot from the heat and transfer the corned beef to a cutting board, letting it rest for 10 minutes. Tip: Resting allows the juices to redistribute, making slicing easier and keeping the meat moist.
- Slice the corned beef against the grain into ¼-inch thick pieces.
- Serve the sliced corned beef alongside the cabbage, potatoes, and carrots, ladling some of the cooking liquid over the top as a broth.
Last night, I served this with a dollop of grainy mustard on the side—the tangy kick paired perfectly with the tender, fall-apart beef and sweet, crisp vegetables. Leftovers are fantastic chopped up and tossed into a hash for breakfast the next day, proving this dish is as versatile as it is delicious.
Corned Beef and Cabbage with Red Potatoes
A classic comfort dish that always reminds me of cozy family gatherings, especially around the holidays when everyone craves something hearty and satisfying. I love how the savory corned beef slowly tenderizes with the vegetables, filling the kitchen with an irresistible aroma that makes the wait absolutely worthwhile.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef and broth:
– 3 pounds corned beef brisket with spice packet
– 8 cups water
– 1 large yellow onion, quartered
– 4 cloves garlic, smashed
For the vegetables:
– 1 head green cabbage, cut into 6 wedges
– 1.5 pounds small red potatoes, halved
– 4 large carrots, cut into 2-inch chunks
Instructions
1. Place the corned beef brisket in a large Dutch oven or stockpot, fat side up.
2. Add the water, quartered onion, smashed garlic cloves, and the contents of the spice packet that came with the brisket.
3. Bring the liquid to a boil over high heat, then immediately reduce to a low simmer.
4. Cover the pot and simmer gently for 2.5 hours, maintaining a temperature where small bubbles just break the surface—this slow cooking is key for tender meat.
5. After 2.5 hours, add the halved red potatoes and carrot chunks to the pot, arranging them around the brisket.
6. Cover and continue simmering for 20 minutes, until the potatoes and carrots are fork-tender but not mushy.
7. Add the cabbage wedges to the pot, submerging them partially in the broth.
8. Cover and simmer for an additional 10 minutes, just until the cabbage is wilted and bright green—overcooking makes it sulfurous.
9. Carefully transfer the brisket to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
10. While the meat rests, use a slotted spoon to arrange the vegetables on a serving platter.
11. Slice the corned beef against the grain into ¼-inch thick pieces and arrange with the vegetables.
12. Ladle some of the cooking broth over the plated dish to keep everything moist.
Zesty and comforting, this meal features fall-apart tender beef with vegetables that soak up all the spiced broth flavors. The cabbage retains a slight crunch that contrasts beautifully with the creamy potatoes, and I love serving it with grainy mustard for dipping or using leftovers in hearty breakfast hash the next day.
Slow Cooker Corned Beef and Cabbage with Mustard Sauce
Remember that time I promised my family a St. Patrick’s Day feast but got stuck in back-to-back meetings? This slow cooker corned beef and cabbage saved the day—it practically cooks itself while filling the house with the coziest aroma. I love how the mustard sauce adds a tangy punch that cuts through the richness, making it a year-round comfort food favorite in our home.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For the slow cooker:
– 3 pounds corned beef brisket with spice packet
– 4 cups water
– 1 pound baby potatoes
– 4 large carrots, peeled and cut into 2-inch chunks
– 1 small head green cabbage, cut into 6 wedges
For the mustard sauce:
– 1/2 cup Dijon mustard
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon garlic powder
Instructions
1. Place the corned beef brisket fat-side up in a 6-quart slow cooker. Tip: If your brisket is particularly fatty, trim some excess fat to prevent greasiness.
2. Sprinkle the contents of the spice packet evenly over the brisket.
3. Pour 4 cups of water into the slow cooker, ensuring it covers about halfway up the brisket.
4. Cover and cook on LOW for 7 hours.
5. Add the baby potatoes and carrot chunks to the slow cooker, arranging them around the brisket. Tip: Cutting carrots into uniform chunks ensures even cooking.
6. Place the cabbage wedges on top of the other vegetables.
7. Cover and continue cooking on LOW for 1 more hour, or until the vegetables are fork-tender.
8. While the slow cooker finishes, prepare the mustard sauce by whisking together 1/2 cup Dijon mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar, and 1/4 teaspoon garlic powder in a small bowl until smooth. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld.
9. Carefully transfer the brisket to a cutting board and let it rest for 10 minutes before slicing against the grain into 1/2-inch thick pieces.
10. Use a slotted spoon to transfer the vegetables to a serving platter.
11. Serve the sliced brisket and vegetables warm, drizzled with the mustard sauce.
Key to this dish is the tender, pull-apart texture of the brisket that soaks up the savory cooking liquid, while the cabbage wedges stay intact with just the right bite. I love piling leftovers onto rye bread with extra sauce for an epic sandwich the next day—the flavors deepen beautifully overnight.
Corned Beef and Cabbage with Brown Sugar Glaze
Unbelievably, this Corned Beef and Cabbage with Brown Sugar Glaze has become my go-to comfort meal for chilly evenings—it’s the kind of dish that fills the house with the most inviting aroma, reminding me of cozy family dinners growing up. I love how the sweet glaze caramelizes into a sticky, savory crust that perfectly balances the tender, salty beef and soft cabbage. It’s a simple one-pot wonder that never fails to impress, even on busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef and cabbage:
– 3 pounds corned beef brisket
– 1 head green cabbage, cut into 6 wedges
– 4 cups water
– 1 tablespoon whole black peppercorns
For the brown sugar glaze:
– 1/2 cup brown sugar, packed
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
Instructions
1. Place the corned beef brisket in a large Dutch oven or pot, fat-side up. Add the water and whole black peppercorns, ensuring the brisket is fully submerged. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours and 30 minutes. Tip: Keep the lid on tightly to maintain a gentle simmer and prevent the liquid from evaporating too quickly.
2. While the beef cooks, preheat your oven to 375°F. In a small bowl, whisk together the brown sugar, Dijon mustard, and apple cider vinegar until smooth to make the glaze. Set aside.
3. After 2 hours and 30 minutes, carefully remove the brisket from the pot and place it on a baking sheet lined with aluminum foil. Brush the entire surface of the brisket generously with the brown sugar glaze, using all of it. Tip: Let the brisket rest for 5 minutes before glazing to help the glaze adhere better without sliding off.
4. Bake the glazed brisket in the preheated oven for 20 minutes, or until the glaze is bubbly and caramelized, turning the sheet halfway through for even browning. Tip: Watch closely during the last 5 minutes to avoid burning—the sugar can go from golden to burnt quickly.
5. While the brisket bakes, add the cabbage wedges to the same pot with the cooking liquid. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the cabbage is tender but still slightly crisp.
6. Remove the brisket from the oven and let it rest for 10 minutes on a cutting board. Slice the brisket against the grain into 1/2-inch thick pieces. Serve immediately with the cooked cabbage wedges and a ladle of the cooking broth if desired.
What makes this dish truly special is the contrast of textures—the beef slices are melt-in-your-mouth tender with a crispy, sweet crust, while the cabbage retains a pleasant bite that soaks up all the savory flavors. I love serving it over a bed of mashed potatoes or with a side of crusty bread to mop up every last bit of that glossy glaze, making it a hearty meal that’s as satisfying as it is delicious.
Corned Beef and Cabbage with Guinness Gravy
Every year around St. Patrick’s Day, my kitchen fills with the savory aroma of corned beef simmering away—it’s a tradition I look forward to almost as much as the meal itself. This version, with a rich Guinness gravy, turns a simple boiled dinner into something truly special, perfect for a cozy family gathering or a festive holiday table. I love how the beer adds a deep, malty note that complements the salty beef and tender cabbage beautifully.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef and vegetables:
– 3 lb corned beef brisket with spice packet
– 1 large head green cabbage, cut into 6 wedges
– 1 lb baby potatoes
– 4 large carrots, peeled and cut into 2-inch pieces
– 1 yellow onion, quartered
– 4 cups water
For the Guinness gravy:
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup Guinness beer
– 1 cup beef broth
– 1 tsp Worcestershire sauce
Instructions
1. Place the corned beef brisket in a large Dutch oven or pot, fat-side up, and sprinkle the spice packet over it.
2. Add the water, onion, carrots, and potatoes to the pot, ensuring the liquid covers the beef by at least 1 inch—if not, add more water.
3. Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours and 30 minutes.
4. Add the cabbage wedges to the pot, submerging them in the liquid, cover again, and simmer for an additional 30 minutes until the cabbage is tender.
5. Remove the beef and vegetables from the pot using tongs, transfer them to a serving platter, and cover loosely with foil to keep warm.
6. Pour 2 cups of the cooking liquid from the pot into a measuring cup and set aside; discard the remaining liquid.
7. In a medium saucepan, melt the butter over medium heat until foamy, about 2 minutes.
8. Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux—it should turn a light golden brown.
9. Gradually whisk in the Guinness, beef broth, and reserved cooking liquid until smooth, then stir in the Worcestershire sauce.
10. Bring the gravy to a simmer over medium heat, whisking frequently, and cook for 5 minutes until thickened to a coating consistency.
11. Slice the corned beef against the grain into ¼-inch thick pieces and arrange them on the platter with the vegetables.
12. Pour the Guinness gravy over the sliced beef and vegetables or serve it on the side in a gravy boat.
A hearty, comforting dish that’s become a staple in my home, this corned beef and cabbage boasts tender, fall-apart meat and vegetables soaked in a velvety, malty gravy. The gravy’s slight bitterness from the Guinness cuts through the richness of the beef, creating a balanced flavor that’s irresistible. For a fun twist, try serving it over mashed potatoes or with a side of crusty bread to soak up every last drop of that delicious gravy.
Slow Cooker Corned Beef and Cabbage with Root Vegetables
Usually, I’m the kind of cook who loves a project, but on busy weeknights or when I’m hosting a casual gathering, nothing beats the set-it-and-forget-it magic of my slow cooker. This corned beef and cabbage recipe has become my go‑to for a hearty, hands‑off meal that fills the kitchen with the most comforting aromas all day long.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
For the slow cooker base:
– 1 (3 to 4 pound) corned beef brisket with spice packet
– 4 cups low‑sodium beef broth
– 2 tablespoons apple cider vinegar
For the root vegetables:
– 1 pound baby potatoes, halved if large
– 4 large carrots, peeled and cut into 2‑inch chunks
– 1 large yellow onion, cut into 1‑inch wedges
For the cabbage:
– 1 small head green cabbage, cored and cut into 6 wedges
Instructions
1. Place the corned beef brisket fat‑side up into a 6‑quart slow cooker. Tip: If your brisket is particularly fatty, you can trim some of the excess, but leaving a little helps keep the meat moist.
2. Sprinkle the contents of the spice packet evenly over the top of the brisket.
3. Pour the 4 cups of low‑sodium beef broth and 2 tablespoons of apple cider vinegar around the brisket, being careful not to wash off the spices.
4. Arrange the 1 pound of baby potatoes, 4 large carrots (cut into chunks), and 1 large yellow onion (cut into wedges) around and underneath the brisket as space allows.
5. Cover the slow cooker and cook on LOW for 7 hours. Tip: Resist the urge to peek—keeping the lid on ensures the temperature stays consistent for tender meat.
6. After 7 hours, carefully place the 6 cabbage wedges on top of the brisket and vegetables. Tip: Adding the cabbage later prevents it from becoming mushy.
7. Re‑cover the slow cooker and continue cooking on LOW for 1 more hour, or until the cabbage is tender and the brisket reaches an internal temperature of 195°F when checked with an instant‑read thermometer.
8. Transfer the brisket to a cutting board, tent it loosely with foil, and let it rest for 10 minutes.
9. While the meat rests, use a slotted spoon to transfer the vegetables and cabbage to a serving platter.
10. Slice the brisket against the grain into ½‑inch thick pieces and arrange them with the vegetables.
Melt‑in‑your‑mouth tender, the brisket is beautifully seasoned and pairs perfectly with the sweet carrots and earthy potatoes. I love serving this family‑style right from the platter with a grainy mustard on the side for a little tangy kick.
Corned Beef and Cabbage with Horseradish Cream
There’s something wonderfully nostalgic about a classic corned beef and cabbage dinner, especially around the holidays when I crave hearty, comforting food that brings everyone to the table. I’ve been making this version for years, tweaking it each time until I landed on the addition of a zesty horseradish cream that cuts through the richness perfectly—it’s become a non-negotiable in our house!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef and vegetables:
– 3 pounds corned beef brisket with spice packet
– 1 large yellow onion, peeled and quartered
– 4 cloves garlic, peeled and smashed
– 6 medium carrots, peeled and cut into 2-inch chunks
– 1 large head green cabbage, cored and cut into 6 wedges
– 2 pounds baby potatoes, halved if large
For the horseradish cream:
– 1 cup sour cream
– 3 tablespoons prepared horseradish
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon kosher salt
Instructions
1. Place the corned beef brisket in a large Dutch oven or heavy pot, fat-side up, and sprinkle the spice packet evenly over the top.
2. Add the quartered onion and smashed garlic cloves around the brisket, then pour in enough cold water to cover the meat by about 1 inch.
3. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 2 hours and 30 minutes.
4. While the beef simmers, make the horseradish cream by whisking together the sour cream, prepared horseradish, fresh lemon juice, and kosher salt in a small bowl until smooth; cover and refrigerate until ready to serve.
5. After 2 hours and 30 minutes, add the carrot chunks and halved baby potatoes to the pot, arranging them around the brisket, and continue simmering, covered, for 20 minutes.
6. Add the cabbage wedges to the pot, nestling them among the other vegetables, and simmer, covered, for an additional 10 minutes, or until the cabbage is tender but still has a slight bite.
7. Carefully remove the brisket from the pot and transfer it to a cutting board; let it rest for 10 minutes to allow the juices to redistribute before slicing against the grain into 1/2-inch thick pieces.
8. Use a slotted spoon to transfer the cooked vegetables to a large serving platter, arranging them around the sliced corned beef.
9. Serve the corned beef and vegetables immediately, topped with a generous dollop of the chilled horseradish cream on the side.
But the real magic happens when you take a bite: the tender, salty-sweet corned beef pairs beautifully with the soft, earthy vegetables, and that cool, tangy horseradish cream adds a bright kick that balances everything out. I love serving this family-style on a big platter with extra horseradish cream on the side for dipping, and if there are any leftovers, they make fantastic sandwiches the next day!
Corned Beef and Cabbage with Dijon Mustard
Every year around St. Patrick’s Day, my kitchen fills with the comforting aroma of corned beef simmering away—it’s a tradition I eagerly anticipate. I’ve found that adding a generous dollop of Dijon mustard to the cooking liquid transforms this classic dish, cutting through the richness and adding a wonderful tangy depth. It’s become my go-to method for a flavorful, fuss-free meal that feels both celebratory and cozy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef and vegetables:
– 1 (3-4 pound) corned beef brisket with spice packet
– 1 large yellow onion, quartered
– 4 cloves garlic, smashed
– 1 tablespoon whole black peppercorns
– 2 bay leaves
– 1 head green cabbage (about 2 pounds), cut into 6 wedges
– 1.5 pounds small red potatoes, halved
– 4 large carrots, peeled and cut into 2-inch chunks
For the Dijon mustard mixture:
– 1/4 cup Dijon mustard
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
Instructions
1. Place the corned beef brisket in a large Dutch oven or stockpot, fat-side up.
2. Add the quartered onion, smashed garlic, contents of the spice packet, black peppercorns, and bay leaves to the pot.
3. Pour in enough cold water to completely cover the brisket by about 1 inch.
4. Bring the water to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
5. Cover the pot and simmer for 2.5 hours, checking occasionally to ensure the brisket remains submerged—add a little hot water if needed.
6. While the beef simmers, whisk together the Dijon mustard, brown sugar, and apple cider vinegar in a small bowl until smooth; set aside.
7. After 2.5 hours, add the halved potatoes and carrot chunks to the pot, arranging them around the brisket.
8. Place the cabbage wedges on top of the other vegetables.
9. Cover and continue simmering for 30 minutes, or until the potatoes and carrots are fork-tender and the cabbage is soft.
10. Carefully transfer the brisket to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute for a moister slice.
11. While the beef rests, use a slotted spoon to transfer all the vegetables to a large serving platter, draining any excess liquid.
12. Thinly slice the corned beef against the grain, which helps ensure tender pieces, and arrange it over the vegetables.
13. Brush the top of the sliced beef generously with the prepared Dijon mustard mixture.
14. For a caramelized finish, place the platter under a preheated broiler for 2-3 minutes, watching closely to prevent burning.
Here, the tender, salty-sweet corned beef pairs beautifully with the soft, subtly sweet vegetables, all brought together by that tangy, slightly caramelized Dijon glaze. I love serving it straight from the platter with extra mustard on the side for dipping, and the leftovers make incredible sandwiches the next day.
Slow Cooker Corned Beef and Cabbage with Thyme
There’s something magical about a meal that practically cooks itself while you go about your day, and this slow cooker corned beef and cabbage is my go-to for a cozy, no-fuss dinner that feels like a warm hug. I love making this on busy weeknights or lazy Sundays when I want that comforting Irish pub flavor without hovering over the stove—plus, my kitchen ends up smelling absolutely incredible all afternoon. It’s become such a staple that my family now requests it year-round, not just around St. Patrick’s Day!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For the slow cooker base:
– 1 (3 to 4 pound) corned beef brisket with spice packet
– 4 cups low-sodium beef broth
– 2 tablespoons apple cider vinegar
– 1 tablespoon whole black peppercorns
– 4 sprigs fresh thyme
For the vegetables:
– 1 pound baby potatoes
– 4 large carrots, peeled and cut into 2-inch chunks
– 1 small head green cabbage, cut into 6 wedges
Instructions
1. Place the corned beef brisket fat-side up into a 6-quart slow cooker.
2. Sprinkle the entire spice packet from the brisket evenly over the meat.
3. Pour 4 cups of low-sodium beef broth and 2 tablespoons of apple cider vinegar around the brisket.
4. Add 1 tablespoon of whole black peppercorns and 4 sprigs of fresh thyme to the liquid.
5. Cover the slow cooker with the lid and cook on LOW heat for 7 hours.
6. After 7 hours, carefully add 1 pound of baby potatoes and 4 large carrots cut into 2-inch chunks to the slow cooker, arranging them around the brisket.
7. Place 1 small head of cabbage cut into 6 wedges on top of the other vegetables.
8. Re-cover the slow cooker and continue cooking on LOW heat for 1 more hour.
9. Turn off the slow cooker and use tongs to transfer the brisket to a cutting board, letting it rest for 10 minutes.
10. While the meat rests, use a slotted spoon to transfer all the vegetables to a serving platter.
11. Slice the corned beef brisket against the grain into ½-inch thick pieces.
12. Arrange the sliced corned beef alongside the vegetables on the platter.
My favorite part is how the beef becomes fall-apart tender while the cabbage soaks up all that savory broth, creating a perfectly balanced bite. This dish pairs wonderfully with a grainy mustard for dipping or even tucked into a crusty roll for next-day sandwiches—if there are any leftovers, that is!
Corned Beef and Cabbage with Sweet and Sour Sauce
Diving into my family’s recipe box, I always find myself reaching for this hearty classic around the holidays—it’s a comforting, one-pot wonder that fills the kitchen with the most incredible aroma. My grandma swore by the sweet and sour sauce, and after tweaking it for years, I’ve landed on a version that perfectly balances the rich, salty corned beef with tangy, sweet notes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef and vegetables:
– 3 lbs corned beef brisket with spice packet
– 1 large head green cabbage, cut into 6 wedges
– 1 lb baby potatoes
– 4 large carrots, peeled and cut into 2-inch pieces
– 1 yellow onion, quartered
– 8 cups water
For the sweet and sour sauce:
– 1 cup ketchup
– 1/2 cup brown sugar, packed
– 1/4 cup apple cider vinegar
– 2 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
Instructions
1. Place the corned beef brisket, fat-side up, in a large Dutch oven or heavy pot.
2. Sprinkle the contents of the spice packet evenly over the brisket.
3. Add the quartered onion and 8 cups of water to the pot, ensuring the brisket is fully submerged.
4. Bring the water to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
5. Cover the pot with a lid and simmer the brisket for 2 hours and 30 minutes.
6. While the brisket simmers, combine 1 cup ketchup, 1/2 cup packed brown sugar, 1/4 cup apple cider vinegar, 2 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce in a small saucepan over medium heat.
7. Whisk the sauce ingredients constantly for 5 minutes until the brown sugar dissolves completely and the mixture is smooth.
8. Remove the saucepan from the heat and set the sweet and sour sauce aside.
9. After the brisket has simmered for 2 hours and 30 minutes, add 1 lb baby potatoes and 4 large carrot pieces to the pot.
10. Carefully arrange 6 cabbage wedges on top of the other ingredients.
11. Cover the pot again and continue simmering for 30 minutes until the potatoes and carrots are fork-tender.
12. Turn off the heat and use tongs to transfer the brisket to a cutting board, letting it rest for 10 minutes to allow the juices to redistribute.
13. Slice the brisket against the grain into 1/2-inch thick pieces.
14. Serve the sliced brisket alongside the potatoes, carrots, and cabbage wedges, drizzling the reserved sweet and sour sauce generously over everything.
Remember, the key to tender corned beef is that low, slow simmer—don’t let it boil vigorously. Rich and savory from the long braise, the meat practically melts alongside the sweet carrots and earthy potatoes, while the cabbage soaks up all that flavorful broth. Really, the sweet and sour sauce is the star here, cutting through the richness with its bright, tangy punch; for a fun twist, I love serving extra sauce on the side for dipping or even tossing the leftovers into a hash the next morning.
Summary
Conveniently, these 20 hearty Crock Pot recipes make corned beef and cabbage a breeze for any home cook. We hope you’ll try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy access. Happy slow cooking!
